Does hydration of ‘Deglet Nour’ date palm fruits improve their quality and help to reduce waste?
2024
Cherif, Sarra | Leca, Alexandre | Bureau, Sylvie | Ben Abda, Jameleddine | Le Bourvellec, Carine | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Institut de Recherche et de l'Enseignement Supérieur Agricole de Tunisie (IRESA) | Sarra Cherif was financially supported by a mobility scholarship from the Higher Ministry of Education and Scientific Research of Tunisia and from Avignon University (Perdiguier grant)
International audience
Afficher plus [+] Moins [-]anglais. This work investigates the quality change of date palm fruits after hydration treatment which is commonly applied to enhance the hard textured ‘Deglet Nour’ fruits that are unacceptable for consumption. Date palm fruits were treated at 60–62 ◦C with saturated steam for 4 h in three different processing units (DPU). Mid Infrared Spectroscopy (MIR) giving a global spectral evaluation discriminates samples from the three DPUs and highlights date palm fruits of the first DPU regarding hydration treatment. Treatment led to a decrease of fruit firmness, skin lightness, and of sucrose and malic acid contents whereas citric acid and procyanidins contents and procyanidins ‘degree of polymerization increased. Thermal treatment had no effect on glucose and fructose contents, on cell wall content and composition and on minor phenolic groups. Significant differences existed on dates from the three DPUs, discriminating dates presenting high firmness. Hydration treatment improve dates texture as expected while nutritional parameters were quite stable, confirming that is very promising and could be highly recommended to valorise fruit that are currently not commercialized. However, optimisation is needed for the very hard-type dates
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